Celery Free Shrimp and Cauliflower Rice Stir-Fry
Stir-fry nights just got a serious upgrade, and this one skips the usual suspects that make so many takeout-style dishes off-limits. Plump shrimp, tender-crisp carrots and zucchini, and golden cauliflower rice all come together in a skillet with a punchy sauce built from coconut aminos, apple cider vinegar, fresh ginger, and turmeric — bold, bright, and completely free of anything that could cause a problem. The cauliflower rice is pulsed in a food processor until it mimics the real thing, then seared in coconut oil until it picks up just enough color to feel satisfying and substantial. Because every ingredient here is whole and straightforward, there's no guesswork about hidden additives or cross-contamination risks lurking in a premade sauce packet. The shrimp cook fast — just a couple of minutes per side — so the whole dish comes together quickly without sacrificing that satisfying, restaurant-quality finish. A squeeze of lime and a handful of fresh cilantro at the end pull everything into focus and make it feel genuinely special. Whether you're cooking for one or feeding a crowd, this is the kind of weeknight meal that earns a permanent spot in the rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower (about 2 lb), cut into florets
- 1 tbsp coconut oil
- ¼ tsp salt
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ½ tsp turmeric
For the stir-fry
- 1 lb large shrimp, peeled and deveined
- 2 tbsp coconut oil, divided
- 4 scallions, white and green parts separated, thinly sliced
- 3 cloves garlic, minced
- 2 medium carrots, cut into thin matchsticks
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- ¼ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces — you should have about 4 cups. Do not over-process; stop when the pieces resemble coarse grains.
- 2
In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger, and turmeric until combined. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!